- 100 grams bacon
- 250 grams ground meat
- 3 units onions chopped
- 8 cloves garlic, sliced
- 5 tablespoons olive oil
- ½ teaspoon herves de provence
- 750 grams pasta, linguine
- 3 units eggs, beaten, at room temp.
In In a skillet heat the olive oil and drop in the garlic. Mix until white.
Add chopped onions and sautee until translucent.
Add bacon and ground meat and cook until onions become light brown.
Sprinkle the herves de provence and season with salt and black pepper.
Set aside and prepare the pasta.
Drain the past and put the pan with the drained pasta back on the fire; with a long wooden spoon add beaten eggs and mix until eggs become white.
Mix in the sauce and remove from heat.
Serve with fresh basil leaves.
Servings/Yield: 6 servings